Name: Easy Chicken Tikka Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Indian
Ingredients: 1 1/4 pounds (567 g) boneless skinless chicken breasts, thighs, or a mix; 6 tablespoons (90 ml) plain whole milk yogurt; 1/2 tablespoon (8 ml) grated ginger; 3 cloves of garlic, minced; 1 teaspoon (5 ml) cumin; 1 teaspoon (5 ml) paprika; 1 1/4 teaspoons (6 ml) salt; 2 tablespoons (30 ml) vegetable oil, divided; 1 small onion, thinly sliced (about 5 ounces (142 g) or 1 1/2 cups (360 ml) sliced); 2 teaspoons (10 ml) grated ginger; 4 cloves garlic, minced; 1 tablespoon (15 ml) ground coriander; 2 teaspoons (10 ml) paprika; 1 teaspoon (5 ml) garam masala; 1/2 teaspoon (3 ml) turmeric; 1/2 teaspoon (3 ml) freshly ground black pepper; 1 (14-ounce or 397 g) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too); 6 tablespoons (90 ml) plain whole milk yogurt; 1/4 to 1/2 teaspoon (3 ml) cayenne pepper; 1/2 teaspoon (3 ml) salt; Cooked rice, to serve; Cilantro, to garnish

Description

Learn how to make a delicious Easy Chicken Tikka Masala at home with this simple recipe. Perfect for a cozy night in, satisfy your cravings with every bite!

Ingredients

1 1/4 pounds (567 g) boneless skinless chicken breasts, thighs, or a mix
6 tablespoons (90 ml) plain whole milk yogurt
1/2 tablespoon (8 ml) grated ginger
3 cloves of garlic, minced
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) paprika
1 1/4 teaspoons (6 ml) salt
2 tablespoons (30 ml) vegetable oil, divided
1 small onion, thinly sliced (about 5 ounces (142 g) or 1 1/2 cups (360 ml) sliced)
2 teaspoons (10 ml) grated ginger
4 cloves garlic, minced
1 tablespoon (15 ml) ground coriander
2 teaspoons (10 ml) paprika
1 teaspoon (5 ml) garam masala
1/2 teaspoon (3 ml) turmeric
1/2 teaspoon (3 ml) freshly ground black pepper
1 (14-ounce or 397 g) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too)
6 tablespoons (90 ml) plain whole milk yogurt
1/4 to 1/2 teaspoon (3 ml) cayenne pepper
1/2 teaspoon (3 ml) salt
Cooked rice, to serve
Cilantro, to garnish

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Instructions

Begin preparing the poultry: Remove any excess fat from the chicken and cut it into chunks about 1/2 to 1-inch in size. Place the pieces into a medium-sized bowl. Introduce yogurt, ginger, garlic, cumin, paprika, and salt. Mix thoroughly by hand to ensure the chicken is well-coated with the mixture.
Allow the chicken to marinate: Cover the bowl with plastic wrap and refrigerate the chicken for a minimum of 45 minutes, or leave it overnight for better results. Ideally, let it sit for 4 to 6 hours.
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces and cook for approximately 6 to 7 minutes, until fully cooked. Move the chicken to a plate and keep it aside.
Prepare the spices: Clean the pan used for the chicken. Pour in the remaining vegetable oil and heat over medium. Add the sliced onion and sauté for 5 minutes, stirring frequently, until they become soft. Incorporate ginger, garlic, coriander, paprika, garam masala, turmeric, black pepper, salt, and cayenne, and let them cook until aromatic, around 30 seconds to a minute.
Create the sauce: Pour the crushed tomatoes into the pan with the spices and cook for 4 minutes, stirring regularly. Add yogurt and blend well with the mixture.
Let the sauce simmer: Lower the heat to medium-low, allowing the sauce to simmer for another 4 minutes. Return the chicken to the pan, ensuring it is covered with the sauce.
Serve: Present the dish over cooked rice and decorate with cilantro.

Notes

Consider using Greek yogurt for a creamier texture in the marinade and sauce.
Toast cumin and coriander seeds before grinding for enhanced flavors.
Adjust cayenne pepper to your spice preference, starting with a small amount and adding more if needed.